sourdough bread sauce

ā²total time: 30 minutes
šŸ½ serves: 8 persons
ingredients you need
  • 80g sourdough bread (around 2 slices)
  • 2 large shallots, peeled and root cut off
  • 12 cloves
  • 2 fresh bay leaves
  • 3 black peppercorns
  • 500ml whole milk
  • 1 tsp dark rye flour or wholemeal flour
  • 25g butter
  • 1/2 tsp freshly grated nutmeg
  • 50ml double cream
  • 50ml buttermilk
  • thyme leaves (optional)

instructions

Step 1 Bombard the bread to crumbs in a food processor and scatter the shallots with the cloves. Put the shallots in a saucepan with the bay leaves, peppercorns, and milk. Heat lightly for 20 mins, then pour the combination through the sieve into a clean pan and dispose of the odorous.

Step: 2 Heat the saturated milk until cooked gently, then add the flour, breadcrumbs, butter, and nutmeg. Add the cream and buttermilk, and season skilfully. Cook for 6-8 minutes more or until the sauce has thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob before serving, and sprinkle over the thyme leaves, if using.

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